Pure Ceylon Cinnamon

Cinnamomum Zeylanicum is a tree indigenous to Sri Lanka which produces the highest-grade pure cinnamon.

Sri Lanka is the world's largest producer and exporter of pure cinnamon to the world and pure Ceylon Cinnamon Suppliers from Sri Lanka claim 90% of the global market share.

Cinnamon grown and produced in Sri Lanka has acquired a long-standing reputation in the international market due to its unique quality, color, flavor, and aroma.

With growing concerns about health hazards associated with synthetic flavoring agents in the food industry, there is an increasing preference for natural flavors worldwide. Cinnamon is used as a food ingredient in bakery products, Asian foods, and tea for its distinctive flavor and aroma.

Cinnamon differs both physically and chemically from Cassia. Ceylon Cinnamon, referred to as both sweet cinnamon and true cinnamon, is considered superior to the variety known as Cassia a cheaper and inferior product.

The unique method of processing and curing cinnamon entices its characteristic flavor. The preparation of cinnamon quills involves a combination of art and skill unique to Sri Lanka and has been handed down from generation to generation.

Cinnamon quills, with standard lengths and diameters, are made out of Ceylon Cinnamon - grown and manufactured solely in Sri Lanka.

Ceylon Cinnamon is categorized into four major grades - Alba, Continental, Mexican, and Hamburg based on the diameter of the quill, where the most expensive (Alba) has a 6 mm diameter quill.

Furthermore, value-added Cinnamon products such as oil, powder, and tablets are also produced and exported to a large number of countries.

Cinnamon is used in the preparation of chocolates especially in Mexico, which is the main importer of true Cinnamon. It is also used in many dessert recipes, spicy candies, tea, hot cocoa, and liqueurs for its distinctive aroma and flavor with the growing concern on health hazards associated with synthetic flavoring agents used in the food industry. Cinnamon is also used in the pharmaceutical preparations and the cosmetic industry worldwide.

In the Cinnamon family, the highest grade cinnamon comes from Ceylon Cinnamon (Cinnamomum Zeylanicum), a plant indigenous to Sri Lanka. Cinnamon grown and produced in Sri Lanka has acquired a long-standing reputation in the international market due to its unique quality, color, flavor, and aroma.

The name Ceylon Cinnamon is derived from the country’s former name and is an established geographical indication for Cinnamon.

Sri Lanka is the world’s largest producer and exporter of cinnamon. 

The country produces almost 90% of Cinnamon produced to the world market. Cinnamon is the most important and valuable spice produced in Sri Lanka.

At present Cinnamon is widely used as a food ingredient as well as in pharmaceutical preparations and the cosmetics industry worldwide. High in antioxidants, it is considered a product that is good for overall health. The volatile oil of Cinnamon is widely used in perfumes, cosmetics, and scented exotic gifts.

Cinnamon originated in Sri Lanka and has all the positive characteristics of a brand. The Sri Lanka Export Development Board (SLEDB) has established ‘Pure Ceylon Cinnamon’ as a global brand in the international market.

USA & Mexico are the main markets for Ceylon Cinnamon. Colombia, Ecuador, Peru, Spain, Guatemala, Chile, and Bolivia are the other countries that consume a considerable amount of Ceylon Cinnamon.

 

 

Sri Lanka has been famous for its exquisite range of spices for centuries. It’s these spices that are largely behind the mouth-watering flavors of Sri Lankan cuisine, be it curry of vegetables, red or white meat, fish or seafood, or even some sweetmeat.

Today Sri Lankan spice and concentrate industry is composed of a large variety of products, ranging from bulk spice products like true cinnamon to value-added essential oils. The sector is dominated by smallholders, and over 70% of cultivated land is smallholdings and home gardens. Sri Lanka exports around 30,000 tons of various kinds of spices annually.

The spices from Sri Lanka mainly include Ceylon Cinnamon, Ceylon Pepper, Ceylon Cloves, Ceylon Cardamom, Ceylon Nutmeg, as well as mace, and Vanilla. Sri Lanka is also home to a range of additives and herbs including a variety of chilies, coriander seeds and leaves, curry leaves, cumin, fennel, fenugreek, ginger, mustard, tamarind, and turmeric among others.

Out of Sri Lanka’s exports falling under other agriculture commodities, 56% comprises spices and allied products and the essential oil sector while 55% is made up of cinnamon and related product exports.

Ceylon Spices are more than just flavor agents. Most of them carry important medicinal properties and are widely used in alternative medicine and pharmacology. Some of them like true cinnamon and cloves are ingredients used in perfume and cosmetic industries mainly because of their distinctive fragrance.

In addition, spices and herbs from Sri Lanka when combined and ground into powder or paste makes a range of seasoning and condiments that add flavor to all Sri Lankan dishes from rice to curries, pickles, salads, sambals, and desserts.

Also, Sri Lankan spices are used to distill a whole range of essential oils such as cinnamon leaf oil, clove oil, cinnamon bark oil, nutmeg oil, pepper oil, citronella oil, sesame oil, and cardamom oil.

Of the numerous essential oils produced in Sri Lanka, cinnamon oil tops the list for its many benefits known to mankind for aeons. Extracted from the leaf of the cinnamon tree through steam distillation, the cinnamon leaf oil contains beneficial components like phenols, eugenol, and low levels of Cinnamaldehyde, which is both a flavoring agent and a strong mosquito and insect repellent. The more expensive Cinnamon bark oil possesses strong anti-bacterial properties as well.

Sri Lanka also produces and exports Oleoresins which are mixtures of volatile and non-volatile botanicals extracted from such Sri Lankan spices as Black Pepper, Cardamom, Nutmeg, Ginger, Cloves, Garcinia, Lemongrass, and Cinnamon. Sri Lanka supplies both conventional and organic spices, essential oils, and oleoresins.

The weather and soil have a greater effect on the taste of spices and the level of alkaloids and flavonoids responsible for the flavor, pungency, and aroma of each spice. Sri Lankan Spices are identified with the unique geographical indication of Ceylon Spices, due to their distinct flavor and aroma, which has placed Sri Lanka on the world map since the 14th Century.